Ethyl maltol Usage And Synthesis

Ethyl maltol Usage And Synthesis

Introduction: 

    Ethyl maltol is a derivative of γ-pyrone. It is a broad-spectrum and highly effective flavor enhancer. It can also be used as a sweetener, aroma synthesizer, flavor modifier and fixative. It has the effects of suppressing acidity, suppressing bitterness, removing fishy smell and removing irritation. These have the same characteristics as maltol Chemicalbook, but the difference is that maltol can be obtained from nature (barley, soybeans, etc.), while ethyl maltol can be synthesized artificially. Appearance: white powder, needle-shaped or granular crystals. The aroma has a fruity, sweet aroma without impurities.

Application: 

    Ethyl maltol is divided into pure aroma type, caramel aroma type and extra alcohol type according to its characteristics. It is mainly used for food flavoring, daily fragrance, photosensitive materials, antiseptic and skin care products.

Usage: 

    Ethyl maltol is an ideal flavor synergist that is safe and non-toxic, has wide uses, good effects and low dosage. It has a significant effect on improving and enhancing the flavor of food, and plays a sweetening role in sweets. Can extend the storage period of food. It is widely used in tobacco, food, beverages, flavors, fruit wine, daily cosmetics and other products. It has a significant effect on improving and enhancing the aroma of food. Chemicalbook can sweeten sweets, has antibacterial and antiseptic properties, and can extend the storage period of food. Its code as a flavor additive: GBA3005; INS637; FEMA3487, (GBA-National Standard Artificial Flavor Number of the People's Republic of China; INS-International Coding System; FEMA-American Flavor and Extract Manufacturers Association).

Production methods: 

    Mainly include fermentation method, sugar alcohol chlorination method and furfural method. 1. Fermentation method: Kojic acid is obtained from starch fermentation, and then etherification, oxidation, debenzylation, decarboxylation, hydroxylation, and reduction are performed to obtain ethyl maltol. 2. Sugar alcohol chlorination method: Sugar alcohol is oxidized with chlorine (or oxidized with sodium hypochlorite in Chemicalbook), decomposed by heating to obtain caramel acid, and then reacted with acetaldehyde to reduce to ethyl maltol. 3. Furfural method uses furfural as raw material and reacts with ethyl Grignard reagent to produce furfuryl acetone, then oxidizes it with chlorine gas, and then hydrolyzes it to produce ethyl maltol.